Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, left over turkey-pumpkin pot pie. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Left Over Turkey-pumpkin Pot Pie is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Left Over Turkey-pumpkin Pot Pie is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have left over turkey-pumpkin pot pie using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Left Over Turkey-pumpkin Pot Pie:
- Get Filling
- Prepare potatoes, sliced thin
- Take white chopped onion
- Make ready white mushrooms, chopped
- Take bacon, chopped
- Take turkey, chopped
- Take carrots, finely chopped
- Take green peas
- Get unsalted butter
- Take flour
- Prepare Pumpkin filling sauce
- Make ready left over pumpkin pie filling
- Take heavy cream
- Take toasted spice rub
- Make ready unsalted butter
- Get Pot pie topping
- Prepare Pie crust dough
Steps to make Left Over Turkey-pumpkin Pot Pie:
- Pre heat oven to 350°. If using pie crust dough, roll it out now.
- Heat a large skillet over med heat, and add chopped bacon.
- After about 3 mins, add 1 tablespoon of butter. Stir until melted.
- Add your sliced potatoes, stirring to coat with butter, and bacon. Let potatoes brown.
- After about 5 mins, add chopped onions, carrots, green peas and mushrooms. Stir occasionally, to avoid over browning.
- When the onions are clear and carrots softened, add chopped turkey. Reduce heat to low.
- In a small sauce pot over med heat, add butter, pumpkin, and heavy cream. Season with toasted spice rub, bring to a simmer and whisk until smooth, breaking up pumpkin pie filling. Turn off heat.
- Create a well in the middle of your skillet. Add remaining butter, melt, and stir in flour to create a quick roux. Add pumpkin sauce and stir to combine.
- Put your filling into baking dish, and cover top with pie crust dough. Poke holes in the middle for venting, and place in oven. Cook untill golden brown. Let stand 10 mins before serving. ENJOY :)
- NOTE: The toasted spice rub mix I used is from a recipe by Michael Chiarello (Food Network). You can find the recipe on Food Network Web site or app under the recipe titled; Roasted Butternut Squash Soup.
So that’s going to wrap it up for this exceptional food left over turkey-pumpkin pot pie recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
